Veggie feast toast…!

We had some essential ‘must use this stuff up’ in the fridge and I was determined to not waste it! : )

I used 1 stick of celery, a few large tomatoes, the same proportion of cucumber, a good dollop of red tomato chutney (which I made last year – yum!) – all mixed together and slowly fried in a pan, until everything is slightly soft and the tomatoes have cooked down slightly and it has become slightly thicker.

This is then spread thickly on a piece of toast. Yum.



Falafel in pitta bread…

A very healthy and very nice meal, crammed with goodness and fun.

For this I used a falafel mix, which just needs boiling water added to it. I also added small pieces of dried apricot, to add some extra iron and sweet flavour. This is left for 15 mins, then shaped into balls for frying until brown.

The vegetables are prepared into easy to reach bowls. These included tomatoes, celery, carrots, dried apricots, spinach, mixed salad, red pepper, olives and cucumber. All with amazing vitamins and a great looking spread.

Pitta breads are warmed in the toaster and cut either length ways or across to form pockets, which are stuffed with the falafel and vegetables.


Tomato & apple chutney…

The San Marsano tomatoes which we grew this year came out quite well, although next year i’m on my continuing mission to find the best variety out there! We got a huge amount in the end and also just wanted to try out all sorts of ways of using them, so here is the latest tomato attempt: tomato and apple chutney…

  • 1 kg ripe tomatoes, peeled and chopped
  • 200 g onions, chopped
  • 100 g raisins or sultanas
  • 250 g cooking apples, peeled, cored and coarsely chopped
  • 300 g sugar
  • 225 ml vinegar
  • 2 tsp salt
  • 1/2 tsp ground allspice
  • 1/2 tsp ground ginger
  • 1/2 tsp ground black pepper
  • 1/2 tsp cayenne pepper

I used brown granulated sugar and white wine vinegar, and didn’t have any cayenne pepper so just used double the normal pepper. I also didn’t peel either the tomatoes or the apples and left the mixture simmering for 2 hours instead of 1 hour as it was looking too runny. I also gave the mixture a few selected goes with the stick blender to reduce the size of some of the larger apple pieces.

This slideshow requires JavaScript.

The apples were scrumped from a tree just by the entrance to the huge manure pile by the equestrian centre and the onions were grown by Claire’s Dad, so 95% of the ingredients were free.


* The day after this, I also used up the last of the green tomatoes and made a green tomato and apple chutney.


  • 500g green tomatoes
  • 500g ┬áred onion
  • 250g sultanas (I used raisins)
  • 250g brown sugar (ran out of sugar so used 150g sugar + 2 table spoons of molasses)
  • 2 tbsp Salt
  • 1 tsp cayenne pepper (I used normal pepper)
  • 1 tsp ground green cardamom
  • 500ml Malt vinegar (I used half white wine and half red wine types)

out (again)